Green Bean and Arugula Steak Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 196.5 μg | (328 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 827 mg | (21 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams green Beans
- salt
- 250 grams Arugula
- 1 Red onion
- 2 hip or loin Steak fillet (about 250 grams or approximately 9 ounces)
- freshly ground peppers
- olive oil
- 1 handful thyme
- 1 sprig rosemary
- white balsamic vinegar
Preparation steps
1.
Rinse the green beans and blanch for 6-8 minutes in salted water. Flash in ice water, drain well, and cut in half if needed. Rinse the arugula, drain well and tear into pieces if desired.
2.
Peel the onion, halve and cut into strips. Combine with the salad and the beans on plates.
3.
Season the steaks with salt and pepper, and fry in 2-3 tablespoons of hot oil for a few minutes on each side. Reduce heat and add 3-4 sprigs of thyme and rosemary to the pan for flavor. Let the steaks cook to to desired doneness, then remove from the pan and let rest briefly.
4.
Cut the steaks lengthwise into long strips and arrange over the salads. Drizzle with a bit of olive oil and balsamic vinegar, and serve garnished with the remaining thyme.
